Recipe

There are dozens of styles of this hot, spiced wine—the spices can vary, fruit may or may not be used, and it may be spirited or not. For an almost alcohol-free mulled wine, simply boil the mixture for at least 10 minutes so most of the alcohol bums off.

Yield: Makes about fourteen 6-ounce servings

Ingredients

2 (750-ml) bottles dry red wine (Cabernet Sauvignon, Burgundy, etc.)

½ cup packed brown sugar

12 whole cloves

4 cinnamon sticks

Peel of 1 large orange, cut into long strips

Peel of 1 large lemon, cut into long strips

16 oz. (1 pint; 2 cups) ruby port

16 oz. (1 pint; 2 cups) brandy (see Note)

Directions

Combine all ingredients except port and brandy in a large pot (not aluminum); bring to a simmer, stirring occasionally. Reduce heat to low; simmer for 10 minutes. Add port and brandy; heat just until steaming (don’t boil). Pour into large, heatproof bowl. Ladle into mugs or heatproof punch cups, adding a few spices and citrus strips to each serving. Strain leftover mulled wine, tightly seal, and store in a cool place for at least 6 months.

Notes

To make mulled wine ahead of time and reheat for individual servings, don’t add the brandy. When ready to serve, heat a cup of the mulled wine until very hot, pour into mug or cup, then add 1 oz. (2 Tbsp.) brandy.